Heat
wok until smoking hot. Add one tablespoon oil and saute the prawns a
minute or so on each side. Remove prawns from wok.

Add
the remaining oil, and the garlic/ginger/chili mixture.

Cook,
stirring for about 30 seconds. Add half the green onion, stir and add
the sauce, the chicken broth and simmer for a minute until it starts to
thicken. If it is too thick add a little more chicken broth. Add the
prawns back into the sauce, toss with the remaining green onion and
serve over steamed rice.